Orange Cheesecake

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Orange Cheesecake

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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CRUST

1 cup graham cracker crumbs

2 tablespoons unsalted butter -- at room temperature

FILLING

1 package low-fat cream cheese (Neufchatel) -- softened (8-ounce)

1/4 cup sugar

1/2 cup low-fat sour cream

3 tablespoons frozen orange juice concentrate

3 teaspoons vanilla extract

3 large egg whites

TOPPING

2 tablespoons orange marmalade blended with 1 tablespoon

Grand Marnier or other orange liqueur

1 can mandarin orange sections -- drained well (11-ounce)

 

DAWNA HOERNER, Miamisburg, Ohio

 

This orange cheesecake, Dawna says, is her " most requested dessert. " And that's

a lot of desserts because this fifty-two-vear-old who's lived in five South

American countries and thirteen states, is a personal chef---- " a chef for hire

with my own business, " she explains. (Dawna's twenty-four-year-old son is also a

chef.) Dawna developed this particular orange cheesecake because " I love

cheesecake and wanted a fast, easy way to make it

from scratch. This one is so good I've made it for weddings. With low-fat

substitutes, it even tastes good on a diet! " Dawna, it turns out, is as handy

with a camera as she is with a whisk-her orange cheesecake photograph was so

glamorous it was one of the food shots Good Morning America chose to decorate

the set the day the grand prize winners were announced. " Too bad I didn't win,

too, " she quips. Well, as far as family and friends are concerned, Dawna's

orange cheesecake takes top honors every time.

 

Makes a 9-inch cheesecake, 8 servings

 

Delicious and richly orangey. In fact, oranges in four forms are used: frozen

orange juice concentrate (a fast and easy way to build flavor), orange marmalade

(to glaze), orange liqueur (to thin the glaze), and for the crowning touch, a

ring of mandarin orange sections.

 

1. Preheat oven to 350F.

 

2. For crust: Blend crumbs and butter in 9-inch springform pan, pat firmly over

bottom, and set aside.

 

3. For filling: Churn cream cheese, sugar, sour cream, orange juice concentrate,

vanilla, and egg whites in food processor 2 minutes. Scrape down work bowl sides

and churn until completely smooth-about 1 minute more.

 

4. Taking care not to dislodge crust, pour filling into pan and smooth top.

 

5. Bake uncovered until just set -about 20 minutes. Transfer cheesecake to wire

rack and cool to room temperature in upright pan.

 

6. For topping: With back of tablespoon, spread marmalade mixture over top of

cheesecake, then ring mandarin orange sections decoratively around edge.

 

7. Cut into 8 wedges and serve.

 

RE C I P E F R 0 M

 

Dawna Hoerner; Miamisburg, Ohio

 

Source:

" GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 134 Calories; 5g Fat (32.0% calories from

fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 102mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0